It’s been difficult enough managing an existing business during the pandemic, but imagine starting a whole new business in these times.Dan Robinson sold his former restaurant, Cravings, at the start of the COVID-19 pandemic. In early 2021, he decided to embark on a new adventure and open a new restaurant, TuscNY. He says that proved to be challenging in a number of ways. TuscNY is located just across the Black Warrior River along busy McFarland Blvd. in North Tuscaloosa. Robinson acquired the property early last year, which used to be a dry cleaner. He spent many months converting the building into a restaurant. “Over my lifespan, I’ve probably done about 15 places,” Robinson explains. “Normally, it takes me a maximum of 3 to 4 months to do a buildout. This took a year.” Robinson says finding the necessary building supplies for the remodel was one problem. It took months to get certain items. Another problem was finding the right help for the remodel. “Trying to find subcontractors and contractors that would take on a job that wasn’t a major, major job,” Robinson adds. “And even those people are taking too many jobs that they can’t handle. So, they’re not here every day of the week.”Of course, there was the cost of the project. He says everything costs much more than it normally would. He finally was able to open the restaurant in March of this year.”I had a couple of people working with me, so we did takeout for a couple of months before that,” Robinson says. Finding enough help has been a constant struggle for Robinson since opening in March. He’s only open 4 nights a week as a result. “I still can’t find staff,” he says. Robinson credits loyal customers for helping him along, as well as the the fact the restaurant offers a special type of pizza.”We do true New York-style pizza, as well as Detroit and Sicilian pizzas,” Robinson points out. “We do some fresh pasta. Eventually, if I can get help in the kitchen, we’ll do more of that.”Dan Robinson says he’s so short staffed right now that he had to close for a couple of weeks in October while he was away, celebrating his father’s 100th birthday. He says some customers were upset about the restaurant being closed, but that he has to have a balance between work and personal time.
It’s been difficult enough managing an existing business during the pandemic, but imagine starting a whole new business in these times.
Dan Robinson sold his former restaurant, Cravings, at the start of the COVID-19 pandemic. In early 2021, he decided to embark on a new adventure and open a new restaurant, TuscNY. He says that proved to be challenging in a number of ways.
TuscNY is located just across the Black Warrior River along busy McFarland Blvd. in North Tuscaloosa. Robinson acquired the property early last year, which used to be a dry cleaner. He spent many months converting the building into a restaurant.
“Over my lifespan, I’ve probably done about 15 places,” Robinson explains. “Normally, it takes me a maximum of 3 to 4 months to do a buildout. This took a year.”
Robinson says finding the necessary building supplies for the remodel was one problem. It took months to get certain items. Another problem was finding the right help for the remodel.
“Trying to find subcontractors and contractors that would take on a job that wasn’t a major, major job,” Robinson adds. “And even those people are taking too many jobs that they can’t handle. So, they’re not here every day of the week.”
Of course, there was the cost of the project. He says everything costs much more than it normally would. He finally was able to open the restaurant in March of this year.
“I had a couple of people working with me, so we did takeout for a couple of months before that,” Robinson says.
Finding enough help has been a constant struggle for Robinson since opening in March. He’s only open 4 nights a week as a result.
“I still can’t find staff,” he says.
Robinson credits loyal customers for helping him along, as well as the the fact the restaurant offers a special type of pizza.
“We do true New York-style pizza, as well as Detroit and Sicilian pizzas,” Robinson points out. “We do some fresh pasta. Eventually, if I can get help in the kitchen, we’ll do more of that.”
Dan Robinson says he’s so short staffed right now that he had to close for a couple of weeks in October while he was away, celebrating his father’s 100th birthday. He says some customers were upset about the restaurant being closed, but that he has to have a balance between work and personal time.
